A dish that bridges summer and autumn.
This sandwich with mushroom burgers and eggplant pâté, dressed with our Selezione Mediterranea extra virgin olive oil, is perfect for making your return home tastier!
Ingredients for 4 people
For the burgers:
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240 g cooked lentils
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1 tablespoon dried porcini mushrooms
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1 onion
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100 g all-purpose flour
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100 g breadcrumbs
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2 tablespoons soy sauce
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Salt
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Pepper
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Mixed vegetables: slices of tomato, cucumber, lettuce
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1 small jar of Colavita Eggplant Pâté
For the buns:
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200 g all-purpose flour
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200 g Manitoba flour
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1 ½ teaspoon dry yeast
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3 tablespoons Colavita Extra Virgin Olive Oil
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1 teaspoon salt
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300 ml lukewarm water
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Flaky salt
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Rosemary
For the buns, mix the flours, dry yeast, and salt in a stand mixer or large bowl.
Add the water and one tablespoon of extra virgin olive oil, kneading for 5 minutes. Form a ball and transfer it to a lightly oiled plastic or glass bowl.
Cover with a cloth or plastic wrap and let rest in a warm place for about 60–90 minutes.
Preheat the oven to 190°C (fan).
Oil the work surface, place the dough, and cut it into 4–6 pieces. Shape each piece into a ball and place on a lightly greased baking tray. Let rise, covered, for about 30 minutes. Use your fingers to make indentations on the dough and drizzle with a tablespoon of extra virgin olive oil.
Bake for 20–25 minutes until the buns are cooked and lightly golden. Finish with a drizzle of olive oil, flaky salt, and rosemary.
For the vegetarian burgers:
Soak the dried mushrooms for at least 15 minutes.
Mash the lentils with a fork. Finely chop a small onion and sauté it in a pan for 5 minutes with a tablespoon of olive oil.
Drain and finely chop the mushrooms.
In a bowl, combine the mashed lentils, sautéed onion, flour, breadcrumbs, soy sauce, and mushrooms. Mix well and let the mixture rest in the fridge for 30 minutes.
Wash and slice the vegetables. Cut the buns in half.
Shape the lentil mixture into burgers the same size as the buns.
Heat about 2 cm of oil in a nonstick pan over medium heat and fry the burgers until golden on all sides.
Spread eggplant pâté on the buns, add the vegetables and the vegetarian burgers, and serve.
